Desserts

Berry bombs

Author: Sarah Swain - Food writer, stylist and recipe creator

Photographer: Carolyn Robertson

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Serves: 8

Time to make: 15 mins , plus 6 hrs freezing

Ingredients

More weights & measures

1 cup frozen raspberries

½ cup frozen blackcurrants

½ cup sugar

250g extra-light cream cheese spread

150g reduced-fat sour cream

2 x 150g Frûche vanilla fromage frais

1 orange, zest

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Instructions

Stay Awake

1 Cook raspberries and blackcurrants with sugar until softened. Set aside to cool.

2 In a large bowl mix cream cheese, sour cream and fromage frais together with orange zest
until smooth.

3 Add fruit. Use a stick blender or food processor to mix until smooth.

4 Transfer to a container or pour into individual moulds and freeze overnight. Serve as scoops or turn out moulds.

Serving suggestion

Serve with mint sprigs and a spoonful of fresh or frozen berries mixed with some warmed reduced-sugar jam.

Variations

Make it gluten free: Check fromage frais is gluten free.

Nutrition Info (per serve)

Calories 163 cal

Kilojoules 680 kJ

Protein 7 g

Total fat 4 g

Saturated fat 3 g

Carbohydrates 25 g

Sugar 23 g

Dietary fibre 1 g

Sodium 110 mg

Calcium 160 mg

Iron 0.5 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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